Clean the chicken pieces and bring them to a boil in a pot with enough water and salt.

Once it comes to a boil, add the tomatoes, onion, and garlic clove (if you like it spicy, you can add a green chile here). Let them soften.

Once softened, remove the vegetables, let them cool slightly, and blend them until smooth.

Lower the heat on the chicken broth and add your choice of vegetables. I used corn, but you can also add potatoes, carrots, Swiss chard, spinach, green beans, peas, zucchini, etc., preferably cut into cubes.

Meanwhile, fry the noodles in oil until golden brown (you can use any small pasta shape you like: shells, bowties, stars, alphabet, etc.), stirring constantly so they don't burn.

Once the noodles are golden, add the blended tomato mixture and let it simmer to develop flavor. Add a pinch of ground oregano.

When the sauce thickens and the noodles take on color, turn off the heat.

Pour the noodle mixture into the pot with the chicken and vegetables.

Stir, add the sprig of cilantro, cover, and let it cook over low heat.

Taste and adjust the salt if needed. Once the vegetables and noodles are cooked through, turn off the heat. Serve and enjoy!